Joy of Cooking

Fülszöveg

Joy of Cooking is still the
all purpose cookbook, but
now it's all new!
Revised for the first time in
more than 20 years, this new
Joy retains the spirit and
traditions of the original Joy
and, at the same time, intro-
duces thousands of new
recipes and techniques.
From classic French sauces to
zesty Mexican salsas, from
traditional pound cakes to
reduced-fat cheesecakes, this
edition of Joy combines the
best of the old with current
modern American cooking.
Since its original publication, Joy of Cooking has
been the most authoritative cookbook in America—
the one upon which millions of cooks have confi-
dently relied for more than sixty-five years. It's the book
your grandmother and mother probably learned to cook
from, the book you gave your sister when she got married.
This, the first revision in more than twenty years, is better
than ever. Here's why:
•Every chapter has been rethought with an emphasis on
freshness, convenience, and health.
•All the... Tovább

Fülszöveg

Joy of Cooking is still the
all purpose cookbook, but
now it's all new!
Revised for the first time in
more than 20 years, this new
Joy retains the spirit and
traditions of the original Joy
and, at the same time, intro-
duces thousands of new
recipes and techniques.
From classic French sauces to
zesty Mexican salsas, from
traditional pound cakes to
reduced-fat cheesecakes, this
edition of Joy combines the
best of the old with current
modern American cooking.
Since its original publication, Joy of Cooking has
been the most authoritative cookbook in America—
the one upon which millions of cooks have confi-
dently relied for more than sixty-five years. It's the book
your grandmother and mother probably learned to cook
from, the book you gave your sister when she got married.
This, the first revision in more than twenty years, is better
than ever. Here's why:
•Every chapter has been rethought with an emphasis on
freshness, convenience, and health.
•All the recipes have been reconceived and tested with
an eye to modern taste, and the cooking knowledge
imparted with each subject enriched to the point where
everyone from a beginning to an experienced cook will
feel completely supported.
•The new Joy continues the vision of American cooking
that began with the first edition of Joy. It is still the book
you can turn to for perfect Beef Wellington and Baked
Macaroni and Cheese. It's also the book where you can
now find Turkey on the Grill, Spicy Peanut Sesame
Noodles, and vegetarian meals.
•The new Joy provides more thorough descriptions of
ingredients, from the familiar to the most exotic. For
instance, almost all the varieties of apples grown domes-
tically are described—the months they become avail-
able, how they taste, what they are best used for, and
how long they keep. But for the first time Joy features a
complete section on fresh and dried chili peppers: how
to roast and grill them, how to store them, and how long
they keep—with illustrations of each pepper.
•An all-new "RULES" section in many chapters gives
essential cooking basics at a glance: washing and stor-
ing salad greens, selecting a pasta and a matching
sauce, determining when a piece of fish is cooked
through, stuffing a chicken, and making a perfect soufflé.
•New chapters reflect changing American tastes and
lifestyles:
¦Separate new chapters on grains, beans, and pasta
include recipes for grits, polenta, pilafs, risottos, vege-
tarian chilis, bean casseroles, and make-ahead
lasagnes. Vissza